Sydney

Springtime at Swissôtel Sydney

Part of a decadent dessert...Chocolate fondant
Chocolate fondant

Alexandra Meyer

Despite the fact that Sydney weather seems to have switched over from a chilly and windy winter to a blazing hot summer in just a few days, many of us are still slowly transitioning between the two.

As ready as we may be for a beautiful Sydney summer we still want to enjoy the crisp spring weather and all the fresh new flavours that come along with it.

Beautiful springtime produce such as asparagus, broad beans and broccoli is emerging in the markets and restaurants throughout the city are now changing their menus to reflect that.

Swissôtel Sydney is currently unveiling their new spring menu created by Executive Chef, Stephan Tseng.

Located in the heart of the CBD Swissôtel Sydney houses two beautiful spots to dine including their signature restaurant, Just Pure Bistro, and their modern, sophisticated Crossroads Bar.

Seared scallops with carrot and cucumber salad...a light refreshing meal
A light refreshing meal … seared scallops

Breakfast and dinner are served in the recently renovated restaurant while lunch, including their popular leisurely high tea, is served in the bar.

The new spring menu clearly demonstrates their dedication to the “farm to fork” ideology.

The team behind the new menu recently spent some time travelling around NSW visiting farms, meeting the farmers and sourcing all the produce locally.

“We don’t want to market ourselves as organic or something fancy but we do want to support our local producers,” said Tseng.

The menu is full of light and crisp flavours that create an ideal meal for a sunny spring day in Sydney.

Grilled Thirlmere free range chicken...Swissotel Sydney
Grilled Thirlmere free range chicken … Swissotel Sydney

Among the entrees is a Wagyu Thai beef salad served with green papaya and carrot salad, organic quinoa, cherry tomatoes and mint.

To start you can also choose the seared scallops served with ribbons of carrot and cucumber and a sesame dressing.

The combination of plump, perfectly cooked scallops- slightly crisp on the outside without being too cooked on the inside- with thin strands of carrot and cucumber dressed in a slightly sweet sesame sauce is a beautiful representation of spring on a plate.

The mains include a grilled Thirlmere free range chicken served with mushroom ragout, sautéed edamame and broccoli along with a pan-seared Tasmanian salmon served with slow roasted tomato and rocket salad and eggplant puree.

Part of a decadent dessert...Chocolate fondant
Decadent desserts … Chocolate fondant

The chicken is juicy and expertly seasoned.

It’s also complemented well by the rich flavours of the ragout and the firm textures of the soy beans and stalks of broccoli.

The flavours are strong yet refreshing and none of the dishes leave you with the common heaviness associated with winter dishes like stews and gratins.

And since the meals are so light you can permit yourself to indulge in some of their delicious desserts.

On the new menu is a coconut panna cotta served with Swissôtel honey, berry salsa and mango sorbet and a deconstructed chocolate fondant with vanilla ice cream.

While we still have the opportunity to enjoy the cool, sunny days of spring before Sydney decides to hop straight into summer, make sure to stop by the Swissôtel Sydney for some beautifully prepared new dishes and a couple of lush, indulgent desserts.

Swissôtel Sydney

68 Market Street,

Sydney, Australia

For reservations call +61 2 9238 8888

www.swissotel.com/hotels/sydney/

Share this article